Homemade black sesame milk comes together in just minutes, and is so impressive. Use this sesame milk in smoothies, milkshakes, or as is.
When I was in California last winter with my blogger pals, we spilt up into three cars one Sunday afternoon and drove across the desert to a small little date farm. Never in my wildest dreams did I think I'd ever see row upon row of the most magnificent dates in a little desert oasis.
Wide-eyed and eager, we frolicked through the grove and gorged ourselves on the seven varieties of dates grown on the Sam Cobb farm including his own Black Gold variety.
Among the different types, there were dates that tasted like toffee, some that were firm and hardly sweet, and some that were as gooey and sticky as honey - plus there were plenty of my favourite Medjool dates. We filled our bags to the brim and drove home with dates shakes on our minds.
While date shakes aren't new to me, they're not something I typically make. I typically void them because they normally use ice cream as the base. This version is a bit of a hybrid between a date shake and a tahini shake because in my mind they're a perfect match (for a great date shake recipe check out Sarah B's version).
With the unctuous and creaminess brought by the tahini, sesame milk, plus the added banana, the ice cream isn't even missed. To up the creamy factor, even more, I opted for homemade black sesame milk. Beyond looking kind of badass, its super luscious and rich!
- sesame seeds, soaked at least 4 hours
- sea salt
- medjool dates
To make the sesame milk, soak and drain the sesame sees and combine them with 3 cups of fresh water and salt.
Blend in a high-speed blender for a few minutes until frothy. Drain milk through a nut milk bag.
You can add a date, a pinch of salt, and even ½ teaspoon vanilla to your sesame milk.
Tips + Notes
- sesame milk can be made with either raw white or black sesame seeds.
- keep the sesame pulp for baking (crackers, gomasio, etc), or compost it.
- sesame milk will last in the fridge for up to 5 days.
Other Drink Recipes
- 1 cup black sesame seeds, soaked at least 4 hours
- 3 cups of water
- Pinch sea salt
- 1 tablespoon tahini
- Pinch of cardamom
- 2-3 medjool dates
- 1 frozen banana
- ½ teaspoon vanilla
- Make the sesame milk first. Drain the soaked seeds and combine them with 3 cups of fresh water and salt.
- Blend in a high-speed blender for a few minutes until frothy. Drain milk through a nut milk bag.
- Keep the sesame pulp for baking (crackers, gomasio, etc), or compost it.
- To make the shake, combine 2-3 cups of the sesame milk (depending on how thick you like it. I like them thick) along with with the banana, tahini, vanilla, cardamom, and pitted dates. Puree until smooth.
Weekend Links + Loves
- In recent years there has been a lot of talk about where things like adaptogens and superfoods are sourced. Yet there is little about other items that are common amongst the new-age and wellness community. Check out this article to learn about the world of where your "healing" crystals come from. Note, it's not always pretty.
- You probably know of my love of edible flowers by now, so I can't help but share this great 101 guide by my friends at the Kosmic Kitchen.
- This article really speaks to me as someone who wants to avoid plastic and the suffering of animals. Over the years I've invested in good quality bee's wrap over plastic wrap, and am now thinking of replacing my bamboo toothbrush with a boars hair one. What are your thoughts?
- Finally, I have a new June intention guide (totally inspired by Tess) up plus a summer vacation playlist for those of you (like me) who won't get to indulge in a European tour this summer <3